Sweet and Spicy Peach Jalapeño Pickles
A vibrant and balanced refrigerator pickle combining crisp cucumbers, juicy peaches, and spicy jalapeños, perfect for snacks or as a condiment.
Ingredients
Produce
- 4 cups cucumbers, sliced 1/4" thick English or garden cucumbers work well
- 2 cups peaches, divided 1 cup cubed for the brine; 1 cup sliced for the jars, use firm, ripe peaches
- 1 jalapeño, thinly sliced remove seeds for milder heat
- 1/4 cup red onion, thinly sliced
Brine Ingredients
- 2 cups apple cider vinegar gives bright, fruity acidity
- 1 cup sugar balances the vinegar; substitute light brown sugar for a caramel note
- 1 cup water
- 1 teaspoon kosher salt can substitute with 3/4 teaspoon table salt for kosher
Instructions
Preparation
- Wash cucumbers and peaches. Slice cucumbers 1/4" thick. Cube 1 cup of peaches for the brine and slice the remaining cup for jars. Thinly slice the jalapeño and red onion.
Make the Brine
- In a small saucepan, combine apple cider vinegar, sugar, water, kosher salt, and cubed peaches. Bring to a low boil over medium heat.
- Reduce heat and simmer the brine for 5 minutes to extract peach flavor and dissolve the sugar.
Cool the Brine
- Remove the pan from heat and let the brine cool for about 10 minutes until warm but not piping hot.
Pack Jars
- Layer the cucumber slices, the reserved sliced peaches, jalapeño slices, and red onion evenly into four clean pint jars, packing snugly.
Pour and Seal
- Pour the cooled brine over the produce, leaving a small headspace, and seal the jars tightly.
Refrigerate
- Allow the jars to chill in the refrigerator for 4–7 days to let flavors fully develop.
Notes
These pickles keep well for up to 4–6 weeks. Do not process in a water bath unless following a tested canning recipe.